2. In a saucepan, over medium heat, cover the figs with water, bring
to a boil, reduce heat, and simmer for about half an hour, or until the
figs are mushy. Drain the figs and allow them to cool.

3. In a bowl, mash the figs with a vegetable masher or in a blender,
reducing them to paste.

4. In a saucepan, over medium heat, simmer the fish in a little water
until it is tender. Drain, cool and shred the fish.

5. In a bowl, stir together the fig paste, shredded fish, currants,
quartered dates and spices.

6. Line a pie pan with pastry dough, and fill it with the fruit and
fish mixture. Cover the pie with a second crust and pierce it. Put
it in the oven and bake it for forty-five minutes.

Serves eight to twelve.

NOTES ON THE RECIPE:

I have chosen to make this pie primarily a fruit pie, with the fish
as sort of an afterthought. Milwel is not a top-quality fish, so feel free
to use whatever fish is cheapest. I also cook the fish before I add it
to the pie filling.